I don’t know about y’all… but I use fall as a HUGE excuse to include pumpkin in almost everything I can. One of my favorites is in this Pumpkin Alfredo! It adds a lot of amazing flavor and slight sweetness to your traditional Alfredo sauce, and topping it off with some chili spiced ground beef is the perfect pairing. It’s super easy to make, so let’s get into it!
I used The Abbot’s Butcher Premium Ground Beef for this dish, because it works PERFECTLY for this & adds so much amazing flavor to the dish. Plus its so easy to cook up, and is made with actual whole food ingredients so it’s a plant based alternative I don’t feel bad about eating regularly. They’re sold all over Los Angeles, but also are carried through a few online vendors that ship nationally as well. You can find all of the information on their website & Instagram!
First, let’s start by making the Pumpkin Alfredo! In a high-powered blender, mix your cashews and water until you reach a heavy cream consistency (thicker than your average plant based milk). Once you have that ready, in a sauce pot over medium heat add in your pumpkin puree, about 1 1/2 cups of cashew cream, garlic & onion powder, crushed red pepper flakes, cayenne pepper, ground nutmeg, and salt / pepper to taste. Mix well and simmer for about 15 minutes. You can adjust the amount of cashew cream & spices to your liking.
For the Chili Spiced Ground Beef, in a skillet over medium heat, add in some olive oil and your Abbot’s Butcher Ground Beef. Cook for a few minutes until slightly browned, then add in your chili powder, and salt / pepper to taste! Cook another few minutes until browned and the spices are fragrant. You can also boil your fusilli pasta (or whatever kind you prefer) in salted water while making the beef!
Once everything is ready, drain your pasta and mix in some of the sauce (to your liking- some like more sauce, some like less). Place that into a bowl or small baking dish to serve family style, and top with your chili spiced ground beef, fresh parsley, more crushed red pepper flakes, and some vegan parmesan cheese if desired!
And that’s it! SUPER easy, right?! This is amazing for the holidays, or honestly any time during the next couple months. Big thanks to the Abbot’s Butcher for working with me on this recipe, their beef really adds some amazing flavor to the dish. Make sure to tag me on Instagram @plvntfood or #plvntfood if you make this, so I can see & share your recreations! Love y’all from the bottom of my cold little heart.
*You can also make this entire dish gluten free by using gluten free pasta
Pumpkin Alfredo with Chili Spiced Ground Beef
- 2 cans pumpkin puree
- 1 1/2 cups cups raw unsalted cashews
- 2-3 cups filtered water
- 1 1/2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp (less or more to preference) cayenne pepper
- 1 tbsp (less or more to preference) crushed red pepper
- 2 tsp ground nutmeg
- Salt / pepper to taste
- 1 pound fusilli pasta
- 1 package Abbot’s Butcher Ground Beef
- Olive oil for cooking
- 1 1/2 tbsp chili powder
- Fresh parsley
In a high-powered blender, mix your cashews and water & blend until you get a heavy cream consistency. Add more / less water to reach that.
In a pot over medium heat, add your pumpkin puree, about 1 1⁄2 cups of your cashew cream (adding more or less to taste), garlic powder, onion powder, cayenne pepper, crushed red pepper, salt / black pepper to taste, and ground nutmeg. Mix well and simmer for about 10-15 minutes.
Cook your pasta according to package instructions in salted water.
Add some olive oil to a skillet over medium heat. Add in your ground beef, chili powder, salt, & pepper. Cook for 5-7 minutes until browned.
Once the pasta is cooked, drain & mix in some sauce. Top with the chili spiced ground beef & fresh parsley. Serve & Enjoy!
*this whole dish can be made gluten free by using gluten free pasta instead of normal pasta.